Shrimp & Mache Salad

Shrimp and Mâche Salad

Fried Green Tomatoes, Roasted Beets, Truffled Lemon Dressing,

Caper Crème Fraîche   

4 ea                  Skewered Shrimp (Peeled and Deveined)

1 cup                Olive Oil

2 cloves            Garlic (Smashed)

1 ea                  Shallot

1 Tbsp Basil (Chopped)

1 tsp                 Black Peppercorn

1.  Combine olive oil, garlic, shallot, basil, and peppercorn.

2.  Pour mixture over the shrimp and marinate overnight.

3.  Sauté shrimp skewer over medium-high heat, remove and serve.

1 ea                  Green Tomato (Sliced ¼ inch)

As needed        Flour

2 ea                  Eggs (Whisked)

½ cup               Panko Bread Crumbs

To taste           Salt and Pepper

As needed        Olive Oil (For Pan-frying Tomatoes)

  1. Standard breading procedure on tomatoes: coat tomatoes in flour, followed by egg wash, then bread crumbs.
  2. Pan-fry golden brown in olive oil over medium-high heat.

½ cup               Mâche (Or Available Greens, Not Bitter)

1 Tbsp             Black Truffle Oil

2 Tbsp             Extra Virgin Olive Oil

½ ea                 Lemon (Juiced)

  1. Whisk the truffle oil, olive oil, and lemon juice together; season to taste.
  2. Lightly toss the mâche in the dressing.

1 ea                  Red Beet

1 cup                Drinkable White Wine

1 sprig              Rosemary

1 sprig              Thyme

1 Tblsp Butter

  1. Combine ingredients above in a in a small pot.
  2. Cover with aluminum foil and place in a 350 degree oven.
  3. Cook until fork tender; check every 10 minutes after 35 minutes.
  4. Peel (be careful), chill, and slice.

1 Tbsp             Crème Fraîche

To taste            Lemon Juice

To taste            Salt and Pepper

1 tsp                 Capers (chopped)

  1. Whisk together all ingredients and serve.
  2. Season with lemon and S&P last.